1. In the lidded Dutch oven, heat the cubed potatoes with the chicken stock or water and cook until tender, 12 minutes. Remove to a plate.

2. Meanwhile, prep all the seafood; debeard the mussels, peel and devein the shrimp and make sure that the fish is trimmed into managable fillets.

3. In the large skillet or Dutch oven, heat 2 tablespoons of canola oil until shimmering. Sauté the fish fillets until golden on top and partially cooked though, 4 minutes. Flip the fillets over and add the shrimp, cook for 4 more minutes. Remove to a plate.

4. Heat the minced shallot with 1 tablespoon of the canola oil in the Dutch oven and add the mussels. Pour in the white wine, cover the skillet and let the mussels cook for 6 minutes. Discard any that have not opened during cooking. Reserve 12 to 15 whole mussels for presentation and take the rest out of the shells to add in the next step.

5. Add the sauerkraut, smoked fish, cream, milk and lemon zest to the remaining white wine in the Dutch oven, cover and cook for 10 minutes or until the cream mixture has thickened to your liking.

6. Nestle in the salmon fillets, shrimp and mussels, sprinkle with parsley and serve piping hot.